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Cakebread Cellars Merlot is dark garnet in color, reflecting its rich fruit character. Subtle aromas of blackberries, black tea leaves, dried herbs and vanillin are followed on the palate by fresh plum and cherry flavors offset by notes of black pepper and cassis, carrying into a touch of French oak on the finish.
| Tasting notes |
| To craft our Merlot, we separately harvest, de-stem and crush each lot of grapes, cold-soakingthe must for 3-4 days to extract maximum color and supple tannins from the skins. We ferment the various lots in a mix of small closed and open-top stainless steel tanks, tasting the fermenting wines daily and adjusting fermentation temperatures to maximize the extraction of color, flavor and tannin. As with all our red wines, we pay particular attention to selecting the perfect barrels in which to age each lot of wine, fine-tuning the selection based on frequent tasting. The 2009 vintage spent six months aging in 38% new French Bordeaux barrels prior to blending. The blended wine then spent an additional 12 months in barrel before bottling, adding another layer of elegance and complexity to its rich, intense flavors. |
| Wine maker notes |
| Our 2009 Merlot displays ripe black cherry and plum compote aromas complemented by enticing tea-leaf, toasted vanilla and woodsy scents. Plush, rich and juicy on the palate, its densely concentrated black cherry, dark plum and pomegranate flavors are supported by fine-grained tannins and a long, sumptuous finish graced by savory spice and mocha tones. An irresistibly lush Merlot of great depth, length and suppleness, it drinks deliciously now, yet will develop further complexity with another 2-3 years of bottle age. |
| Technical notes |
| GRAPE VARIETY: 80% Merlot,
20% Cabernet Sauvignon
ALCOHOL CONTENT: 13.5%-14.5%
TOTAL ACIDITY: 0.60g-0.65g/100ml
RESIDUAL SUGAR: 0.05g-0.10g/100ml
pH: 3.50-3.60
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